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Archive for February, 2010

Homemade Gnocchi

I’m not the “make your own pasta” type. I love fresh pasta. I think the taste of fresh pasta is leagues better than the various dried shapes you get in the store. That being said, I’m afraid of making fresh pasta. It seems like such a chore and so many things could go wrong.

After reading Heidi’s post on How to Make Gnocchi Like an Italian Grandmother, I decided to take the plunge.

I followed the recipe except for two places: I baked the potatoes and I didn’t make the fork grooves (because I’m laaazy). I read that baking the potato could make the gnocchi lighter and fluffier, and they certainly turned out that way. Depending on your belief on how gnocchi should be, I would bake the potatoes for really fluffy gnocchi and I would boil them for a firmer gnocchi. Personally, I liked how light the gnocchi were. There was no carb coma when I cleaned my plate. A good thing.

It was a super easy pasta recipe, and I would definitely make it again. As for the phenomenal, three ingredient sauce you see draped over the gnocchi, that deserves its own post.

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Peanut butter. Bacon. Cookies.

Oh. My. God.

Don’t ask questions.

Preheat the oven to 350 degrees.

Make sure you have some peanut butter. About a cup. Chunky or smooth – doesn’t matter.

Fry up about 6-7 pieces of bacon until crisp, then dice it up.

Mix 1/2 cup of white and a 1/2 cup of brown sugar with the peanut butter until combined. Add an egg and a teaspoon of baking soda. Fold in the bacon.

No questions. Just do it.

Roll into balls and place on a baking sheet. (I put parchment paper down first, but that’s just me.) Use a fork to make a criss-cross pattern in the cookie. Or don’t. It’s not important right now.

Bake for 10 minutes. Take out of the oven and cool on baking sheet.

Then enjoy the most delicious, hot affair between peanut butter and bacon ever imagined.

And this wonderful recipe? I got it here: Joy the Baker. Go there. Check out her blog. You’ll thank me. And her!

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